Influence of Domestic Cooking on Quality, Nutrients and Bioactive Substances of Undaria pinnatifida

Undaria pinnatifida (UP) is a brown algae commonly consumed as food in Asian countries. The purpose of this study was to compare the effects of different domestic cooking methods (i.e., air frying (AF), microwaving, and high temperature and pressure (HTP) cooking) on the nutritional and bioactive su...

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Detalles Bibliográficos
Autores principales: Jiang, Shan, Wang, Yida, Song, Haolin, Ren, Jiaying, Zhao, Baomin, Zhu, Taihai, Yu, Chenxu, Qi, Hang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8619837/
https://www.ncbi.nlm.nih.gov/pubmed/34829069
http://dx.doi.org/10.3390/foods10112786

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8619837/
https://www.ncbi.nlm.nih.gov/pubmed/34829069
http://dx.doi.org/10.3390/foods10112786

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